Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons olive oil
  • 3 ounces Italian pancetta (90 grams, optional)
  • 4-5 garlic cloves (chopped, or to taste)
  • 2 french shallots (minced)
  • ⅛ teaspoon crushed red pepper flakes (or more, optional)
  • 2 medium zucchini (diced)
  • salt and pepper (to taste)
  • 1 red pepper (diced)
  • 1 pound spaghetti (1 package (454 grams))
  • reserved pasta water (separated)
  • ¼ cup Italian flat-leaf parsley (chopped fresh)
  • 4-5 basil leaves (fresh, hand-torn )
  • ⅓ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese (optional, to garnish)

Instruction

  • Bring a large pot of salted water to a rolling boil.
  • In a large skillet, over medium-low heat, add the olive oil.
  • If using, add the pancetta and saute until most of the fat has rendered and begins to turn golden. The total time will vary based on the size of the diced pancetta. 
  • Add the chopped garlic, french shallots and a few pinches of red pepper flakes, if using.
  • Saute, occasionally stirring, for approximately 3-4 minutes or until the onions have softened. Do not let the garlic brown.
  • Add the spaghetti to the pot of boiling water, stir, and cook according to package directions until al dente. 
  • Increase the heat of the pan to medium-high, add the diced zucchini and saute for a couple of minutes until beginning to soften.
  • Add about 1/2 cup of pasta water and continue to cook for a couple more minutes. Add more pasta water if the mixture appears dry.
  • Season with salt and pepper to taste.
  • Add the diced red pepper and saute for a few minutes.
  • Drain the pasta and reserve about 1 cup of the cooking water.
  • Combine the pasta with the sauteed vegetables in the pan. If the dish appears dry, add a little of the reserved pasta water.
  • Add the chopped green onions, parsley and a few hand-torn basil leaves.
  • Toss together and serve. If desired, garnish with grated cheese.